Directions
- 1Place the chicken breasts on a cutting board and, if they are very thick, gently pound them to an even thickness.
- 2In a small bowl, combine chilli powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 3Rub the chicken with olive oil, then coat both sides thoroughly with the seasoning mixture.
- 4Finish with fresh lime juice and allow the chicken to sit for approximately 10 minutes.
- 5Heat a large skillet or grill pan over medium-high heat and cook the chicken for 5-7 minutes per side until golden-brown and reaching an internal temperature of 165°F.
- 6Transfer the cooked chicken to a clean plate and let it rest for about 5 minutes, then chop it into bite-sized pieces.
- 7Prepare all vegetables, herbs, beans, and corn by chopping, dicing, halving, or rinsing as required.
- 8Whisk Greek yoghurt, lime juice, olive oil, cilantro, minced garlic, cumin, chilli powder, and salt in a small bowl until smooth; add water to reach preferred consistency.
- 9Combine the chopped romaine, cherry tomatoes, black beans, corn, bell pepper, cucumber, red onion, avocado, cilantro, and jalapeño in a large bowl, then add the chopped chicken and cheese.
- 10Drizzle the dressing over the salad, toss gently, and serve.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 whole lime
- 6 cup romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, drained
- 1/2 whole red bell pepper, diced
- 1/2 whole cucumber, diced
- 1/2 small red onion, finely chopped
- 1 whole avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheddar or mexican cheese blend (optional)
- 1 whole jalapeño, finely sliced (optional)
- 1/2 cup plain greek yogurt
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tbsp fresh cilantro, finely chopped
- 1 small garlic clove, minced
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
- 2-3 tbsp water
- 1 tsp honey or maple syrup (optional)
Equipment
cutting boardsmall bowlskillet or grill panmeat thermometerlarge serving bowl
Tips
- Use fresh lime juice for better flavour balance.
- Use a meat thermometer to ensure chicken reaches 165°F without overcooking.
- Dice avocado just before assembling so it stays fresh.
- Store dressing separately for meal prep to prevent soggy lettuce.
- Add cayenne pepper, chipotle powder, or hot sauce for extra heat.
- Add mashed avocado to the dressing for extra creaminess.
- Top with tortilla strips or seeds for crunch.
- Add extra protein like beans or eggs to boost nutritional content.
- Use rotisserie chicken for a faster meal prep.
- Substitute fresh parsley for cilantro if a milder herb flavour is preferred.
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